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Fudge frosted brownie

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Our favorite brownie is a cake like version with a fudge type frosting...Anyone have a great recipe?

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  1. I really hope someone replies -- I'm looking for the same recipe . . .

    1. I have a great recipe for chocolate brownies with espresso frosting (comes out very thick and I guess kind of fudgey)... let me know if you want, I will post.

      4 Replies
      1. re: Mel

        Yes, I would like the recipe...thanks...

        1. re: jinet12

          Yes I too would love a really good brownie recipe!

          1. re: chef chicklet

            here is the recipe ... it is from Lynmar Winery up in Sebastapol that we had tasted a few years agao at their wine tasting event... yum... espresso brownies and their pinot noir

            double chocolate brownies with espresso fudge frosting

            8 in pan buttered and floured (or the Pam baking flour spray)
            preheat over to 350

            brownies...
            2 oz unsweetened chocolate
            1/2 c butter
            2 eggs
            1 c sugar
            1 t vanilla
            1/2 c flour
            pinch of salt
            1/2 c chocolate chips (they say semi-sweet, but I use half bittersweet and half TJ's milk chocolate)

            melt together butter and chocolate (in microwave or on stove).. allow to cool to almost room temp

            beat the eggs with electric mixer, gradually adding the sugar. Beat until light and fluffy. Add vanilla... then slowly add the chocolate mixture in. Once well mixed, fold in flour, salt and chocolate chips.

            pour into pan for about 20 to 25 minutes... will be shiny on top and slightly firm to touch

            cool in pan

            Frosting (the best part)
            1/4 c soft butter
            2 T cocoa
            2 c powdered sugar
            3 T espresso (or I have used super concentrated coffee, and in a pinch, just added in instant coffee with some water)
            1 t vanilla

            beat together butter and cocoa...add in sugar alternatively with espresso.. add the vanilla The consistency will be very thick (add more powered sugar or expresso to desired thickness, I like it to be rather thick)

            frost brownies in the pan. refrigerate until cooled and slice into about 16 brownies... they are super rich, so just a two bite brownie is a good size for this recipe. These can sit at room temp, but I like mine slightly chilled so the frosting is more fudgey...

            Enjoy!!!

            1. re: Mel

              Thanks Mel! I like the addition of expresso. I made chocolate, chocolate chip cookies the other day with the additon of expresso. Makes for a really good pairing with the chocolate.

      2. Me too since I am really not a baker, but until I find the best cakey brownie these aren't bad. Try Hershey's and then frost them with ganache using good dark chocolate, then adding a little Grand Marnier and orange zest at the end. Beautimus.

        They fly off the plate and everyone wants the recipe....

        10 Replies
        1. re: chef chicklet

          I like the black and white (brownies with cream cheese) brownies frosted with dark chocolate ganache. Goodness, that is good!

          1. re: QueenB

            OMG! Do you have a recipe, or do you swirl in the cream cheese?
            There is something about that dark chocolate ganache I just love so much.
            Of course I prefer dark chocolate above all the others. Brownies are so versatile, love them!

            1. re: chef chicklet

              I'll have to find the recipe. I know you mix cream cheese with eggs and sugar and vanilla, then pour it over the top of half the brownie mixture. Then, you plop the other half of the brownie mixture in blobs on the top and swirl it with the cream cheese. You can also sprinkle chocolate chips in, but I usually don't.
              I'll find it and get it to you.

              1. re: QueenB

                Thanks! This thread is beginning to remind me of a wonderful magazine layout that either BA or Gourmet did years ago on all different types of brownies.
                One can never have too many good brownie recipes! Appreciate it!

                1. re: chef chicklet

                  Ok, here ya go, it's Martha Stewart's recipe. Her instructions are a bit confusing, so I change them to make sense to me (and hopefully you!).

                  10 tablespoons unsalted butter, cut into pieces, plus more for pan
                  1 cup plus two tablespoons all-purpose flour
                  1/4 cup unsweetened cocoa powder
                  1/2 teaspoon baking powder
                  1/2 teaspoon salt
                  8 ounces semisweet or bittersweet chocolate, chopped
                  4 ounces room-temperature bar cream cheese
                  1 1/2 cups sugar
                  4 large eggs

                  Preheat oven to 350 degrees.

                  Grease a 9 inch square baking pan.

                  Whisk together flour, cocoa, baking powder, and salt and set aside.

                  Place 8 tablespoons (1 stick) butter and chocolate in the top of a double-boiler. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. (As an easier alternative, you can melt them together in the microwave) Add 1 1/4 cups sugar to melted chocolate mixture and stir to combine. Stir in 3 eggs until combined. Add 1 cup all-purpose flour; mix just until moistened (do not overmix).

                  Beat cream cheese with 2 tablespoons room-temperature butter. Beat in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.

                  Transfer 1/2 of the chocolate batter mixture to prepared pan. Spread evenly. Pour in cream cheese mixture and spread evenly. Spoon the remaining chocolate batter over the top in clumps. Swirl to make pretty patterns.

                  Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool on a rack until completely cool. Frost with dark chocolate ganache. Cut into squares and serve.

                  1. re: QueenB

                    Wow this looks really yummy too. I will be baking brownies this weekend for the kids, and wanted to make a few different types. Thanks!

                    1. re: QueenB

                      Just a quick question. Cocoa is unsweetened, I accidentally used Ghiradelli sweetened cocoa in the cookies I baked the other day. I didn't think they were bad at all. But does it matter here?

                      1. re: chef chicklet

                        Doubt it matters much, but you may want to cut down on the sugar in the brownies a bit.

              2. re: QueenB

                Are these akin to my favorites, the Black Bottom Cupcakes?

                1. re: pilotgirl210

                  Yes, very much so.

            2. When I make Dan and Steve's from Food-TV (are they the hearty boys or something like that), people love them. They're covered with chocolate ganache and then frozen so it's easier to cut. I find them too much like truffle candy, personally, and like plain brownies. Oh, their recipe uses margarine but I use butter.

              http://www.foodnetwork.com/food/recip...

              1. Go to www.hersheys.com I've baked a lot of the brownie recipes on this site. My family likes the "Best Brownies" and the ones that I think are called "Caramel Pecan Brownie Bars" or something like that. I made both recipes (triple batches) for Memorial Day and there weren't any left!

                1. About 10 years ago Bon Appetit (or Gourmet) published a recipe for *Rocky Road Brownies*, from a restauranteur, that was delicious (not cakey, but fudgey).

                  It was even better when I inadvertantly added less flour than the recipe called for--that mistake convinced me that all mistakes aren't bad--my Spousal Unit raved...took me a while to figure out the difference! :)

                  1. YES to the fudge topping! As soon as the brownies are out of the oven, put 1 cup sugar, 1/3 cup milk, and 1/3 cup butter in a saucepan. Bring to a boil. Boil for one minute by the clock. Keep stirring. Remove from heat. Dump in 1 cup chocolate chips and stir for a minute until they are melted. Pour this over the brownies. I like to do this 24 hours in advance (a lovely sort of bonding occurs). Any brownies will do, but currently I am using Trader Joe's Truffle Brownie Mix with some walnuts added.

                    2 Replies
                    1. re: Querencia

                      This sounds like the kind of frosting I have been looking for...The only problem will be doing it in advance...Don't know if my son will keep his paws off of it for 24 hours!!!

                      1. re: Querencia

                        I have made these and they're awesome!